Pleasanton Brick Oven Bakery, Traverse City, MI

Gerard Grabowski and Jan Shireman take a locavore approach to bread baking, using organic Michigan grains (spelt, kamut, barley, and rye) and fruit (cherries and cranberries) for their beloved wood-fired loaves. The duo are also passionate advocates of natural leavening: They've been feeding the same mother starter that generates their breads for 20 years.